Description
Ina Garten’s legendary chicken cacciatore brings rustic Italian flavors straight to your kitchen. Succulent chicken braised with robust tomatoes, herbs, and red wine creates a hearty meal that sings with Mediterranean comfort and warmth.
Ingredients
Scale
Proteins:
- 6 bone-in, skin-on chicken thighs (or a mix of thighs and drumsticks)
Vegetables and Aromatics:
- 1 large yellow onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 3 cloves garlic, minced
Liquid and Seasoning Ingredients:
- 45 milliliters (3 tablespoons) olive oil
- 794 grams (28 ounces) can crushed tomatoes
- 120 milliliters (½ cup) dry white wine (such as Pinot Grigio)
- 120 milliliters (½ cup) chicken stock
- 30 grams (2 tablespoons) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme (or 4–5 sprigs, optional)
- ¼ teaspoon red pepper flakes (optional for heat)
- 2 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped (for garnish)
Seasoning:
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the chicken by thoroughly patting the thighs dry with clean paper towels, then generously season both sides with kosher salt and freshly ground black pepper.
- Heat of extra virgin olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat until shimmering and almost smoking.
- Carefully place the seasoned chicken thighs skin-side down into the hot oil, allowing them to develop a rich golden-brown crust for 5-7 minutes without disturbing.
- Flip the chicken and cook the opposite side for an additional 3-4 minutes, creating a deep caramelized exterior. Transfer the browned pieces to a clean plate and reserve.
- In the same cooking vessel, add the remaining of olive oil and introduce sliced onions and bell peppers, sautéing for 5-6 minutes until they become soft and translucent.
- Incorporate minced garlic and cook for 45-60 seconds, releasing its aromatic essence without burning.
- Deglaze the pan by pouring in white wine, using a wooden spoon to scrape up all the flavorful browned bits clinging to the bottom of the pot.
- Allow the wine to simmer and reduce by approximately one-third, concentrating its flavors.
- Add crushed tomatoes, chicken stock, tomato paste, dried oregano, fresh thyme, and red pepper flakes, creating a robust sauce base.
- Stir in the capers to introduce a briny complexity to the sauce.
- Gently return the browned chicken thighs to the sauce, ensuring they are nestled but not completely submerged, skin facing upward.
- Reduce heat to low, cover the pot, and let the chicken simmer for 30-35 minutes, allowing the meat to become tender and fully cooked.
- Taste the sauce and adjust seasoning with additional salt and black pepper as needed.
- Sprinkle freshly chopped parsley over the dish for a bright, fresh finish.
- Serve immediately over your preferred accompaniment such as al dente pasta, creamy polenta, or alongside crusty artisan bread to soak up the rich, aromatic sauce.
Notes
- Develop a gorgeous golden-brown crust by thoroughly searing chicken pieces before adding liquid, which locks in incredible flavors and creates stunning caramelization.
- Select crisp, dry white wines like Pinot Grigio or Sauvignon Blanc that provide subtle acidity and help deglaze delicious pan drippings for maximum sauce complexity.
- Allow gentle, consistent simmering between 30-35 minutes guarantees fork-tender chicken and transforms simple ingredients into a restaurant-quality Mediterranean-style meal.
- Sprinkle briny capers strategically into sauce for unexpected tangy bursts that elevate the entire dish’s flavor profile with minimal extra effort.
- Conduct careful taste testing moments before serving, adjusting seasonings like salt, fresh cracked pepper, or chopped herbs to personalize and perfect the final presentation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 265
- Sugar: 3.4g
- Sodium: 750mg
- Fat: 13g
- Saturated Fat: 3.2g
- Unsaturated Fat: 7g
- Trans Fat: 0.1g
- Fiber: 1.8g
- Protein: 23g
- Cholesterol: 92mg